Serves 1
Directions
- 1Cut the chuck roast or short ribs into about 2-inch chunks.
- 2Add the beef, thinly sliced yellow onion, minced garlic cloves, grated ginger, soy or tamari sauce, bone broth, rice vinegar, honey, sesame oil, and chili flakes to a slow cooker.
- 3Cover the slow cooker and cook for 8 hours on slow.
- 4Shred the cooked beef with a fork.
- 5Roast a sweet potato in the oven at 350F.
- 6Thinly slice persian cucumbers and mix with lime juice, rice vinegar, salt, and Korean or Aleppo chili flakes.
- 7Mix mayo, lime juice, sriracha sauce, rice vinegar, and a pinch of salt to make the chili lime sauce.
- 8Mash the sweet potato, top with shredded beef, cucumber salad, and drizzle with chili lime sauce.
Ingredients
- 3 lbs chuck roast or boneless short ribs
- 1 whole yellow onion
- 5-6 whole garlic clove
- 1 to 1.5 tbsp ginger
- 1/2 cup soy or tamari sauce
- 3/4 cup bone broth
- 2 tbsp rice vinegar
- 1 tbsp honey (optional)
- 1 tsp sesame oil
- to taste chili flakes (optional)
- 1 whole sweet potato
- 3 whole persian cucumber
- 1 whole lime
- 2 tbsp rice vinegar
- to taste salt (optional)
- 1/2 tsp korean or aleppo chili flakes
- 3 tbsp mayo
- 1 to 1.5 tbsp sriracha sauce
- 1 tbsp rice vinegar
- a pinch salt (optional)
Equipment
slow cookerovenfork
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